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Lebanon

Marinated Chicken Skewers

شيش طاووق

Chicken cubes marinated in yoghurt, lemon, garlic and spices and grilled, served with garlic paste and pickles.

Estonia

Marinated Eel

Marineeritud angerjas

Traditional pickled eel from Baltic Sea, served cold with dark rye bread, green onions and hard-boiled eggs.

Finland

Marinated Herring

Silli

Pickled herring in various styles, essential Midsummer food, served with new potatoes and fresh dill.

Russia

Marinated Mushrooms

Маринованные грибы

Forest mushrooms such as milk caps, honey fungus and porcini pickled with vinegar, dill and garlic, the classic zakuska beside vodka.

South Korea

Marinated Raw Crab

게장

Raw crabs marinated in either soy sauce (ganjang gejang) or a spicy gochujang sauce (yangnyeom gejang), prized for the rich crab roe.

Murcia, Spain

Marinera murciana

Marinera Murciana is a crisp-bread tapa topped with Russian-style potato salad and a single anchovy.

United States

Marionberry Pie

A Pacific Northwest pie made with marionberries — a tart, winey blackberry hybrid.

Cuba

Mariquitas

A Cuban thin, crispy plantain chips with garlic sauce, a street and daily classic

Papua New Guinea

Marita

Marita is the bright orange pandanus fruit of the PNG Highlands, eaten ripe or mashed into a thick fruit preparation; its oily pulp is intensely coloured and fragrant.

Rome, Italy

Maritozzo

Roman sweet bun filled with whipped cream.

Mariánské Lázně, Czech Republic

Mariánskolázeňské oplatky

Mariánskolázeňské oplatky is a dessert from Mariánské Lázně, a sweet finish to the local table.

United States

Marlborough pie

A New England colonial pie of apples or quince baked in a custard of cream and eggs.

England, United Kingdom

Marmite

A sticky black yeast extract left over from brewing, intensely salty and savoury, scraped thin onto buttered toast.

France

Marmite dieppoise

Marmite dieppoise is a Normandy seafood stew combining fish, mussels, shrimp, cream, and aromatic vegetables.

Pays de la Loire, France

Marmite Sarthoise

Marmite Sarthoise is a Sarthe casserole of mixed meats and vegetables, slowly cooked until tender in a rich savory sauce.

Hauts-de-France, France

Maroilles

Strong square cheese from Nord-Pas-de-Calais, aged in damp cellars.

Hauts-de-France, France

Maroilles Tart

Flamiche au maroilles

Leavened dough tart filled with strong Maroilles cheese from Nord-Pas-de-Calais.

Mauritania

Marolaym

One-pot dish of lamb or goat meat with rice in an onion base; a variant of chubbagin with a lighter sauce and no tomato; flavored with onions, oil, and mild spices; a simple, everyday rice-and-meat dish across Mauritania.

Tuvalu

Maroro

Flying fish caught at night with lights; a traditional Tuvaluan fishing method; used in ika mata and other dishes; the fish are attracted to lights and caught with nets; a prized catch that is eaten fresh or dried; an important protein source across all islands.

Greece

Marouli

Μαρούλι

Greek lettuce salad with spring onions, dill, and a lemon-oil dressing. A light, refreshing side salad, a home and taverna classic, served with bread, a spring and summer dish.

Tunisia

Marqa

مرقة

The general Tunisian stew — lamb or chicken with a seasonal vegetable in a tomato and harissa base, thickened with olive oil.

Tlemcen, Algeria

Marqa Bel Assel

مرقة بالعسل

Lamb stewed with prunes, honey, cinnamon and orange-flower water until the sauce turns dark and sweet.

Luxembourg

Marque Nationale Honey

Lëtzebuerger Hunneg

Honey from Luxembourgish hives certified under the national mark, mostly rapeseed in spring and forest honeydew in late summer.

El Salvador

Marquezote

A Salvadoran sweet bread with panela, cinnamon, and ginger, a daily and coffee classic

Cali, Colombia

Marranitas

A Cali and Valle del Cauca snack of ripe plantain stuffed with chicharrón (pork rind), fried until golden. A savory, crispy, and chewy street food.

Mexico

Marranitos

Gingerbread-like pig-shaped cookies, soft and spiced with piloncillo.

La Paz, Bolivia

Marraqueta

A Bolivian French-style bread roll, crispy outside and soft inside, a La Paz and daily staple.

Chile

Marraqueta

Chile's national bread, a crusty white loaf divided into four connected rolls with light airy interior, a daily staple.

Western Australia, Australia

Marron

Largest freshwater crayfish in Western Australia, third largest in world, sweet, succulent meat, large size with intact and lively if live, a prized Western Australian specialty.

France

Marron glacé

Marron glacé is a whole chestnut slowly candied until it is glossy and tender.

Sicily, Italy

Marsala

Sicilian fortified wine from the city of Marsala, in dry (secco) and sweet (dolce) styles. Used in cooking (sugo, zabaglione) and as a digestif.

Uruguay

Marsellés

Twin-lobed Vienna-style roll dusted in maize flour, split and filled for sandwiches.

England, United Kingdom

Marsh Samphire

A bright green succulent that grows on salt marshes, naturally salty and eaten briefly steamed with butter and fish.

Marshall Islands

Marshall Islands Macadamia Nut Pie

Shredded coconut pressed into a pie shell, filled with macadamia nuts, corn syrup, sugar, and vanilla; topped with coconut whipped cream; one of the dishes TasteAtlas lists for Marshall Islands; a fusion dessert that combines local coconut with macadamia nuts; served at special occasions.

Marshall Islands

Marshallese Curry

Mild curry using a coconut milk base with local fish, chicken, or pork; includes breadfruit, taro, and pumpkin; a Marshallese adaptation of curry that reflects the island's colonial influences; the coconut milk gives richness and the local vegetables give substance; often served everyday dish.

Marshall Islands

Marshallese Poke

Tuna, wahoo, or reef fish cubed, marinated in lime or coconut-sap vinegar, folded with coconut milk, onion, and cucumber or green papaya; a Marshallese raw fish dish; similar to poke in Hawaii and ika mata in other Pacific islands; showcases the abundance of fresh fish in Marshallese waters.